Dairy free Creamy Potato Leek Soup

So, for days my friends have been posting various recipes for potato leek soup (you can definitely tell we all belong to the same produce co-op!).  The problem is, amazing as it sounded, it, obviously, had dairy in some form (or several).  But, those leeks were sitting around not getting any...leekier?  So.  I looked through all the top ranked potato leek recipes I could find, noted what reviewers seemed to like and then ditched them all and made my own.  Around here a successful recipe is when all 5 kids and 3 adults eat it.  No one complains. No one cries.  And a couple might even ask for more.  A REALLY successful recipe is when they beg to have leftovers sent to school.  Score me.  Needless to say, we will definitely be making this one again -- hence we actually writing it down before I forget what I did!

Dairy-free Potato Leek Soup

2 c broth (I used homemade chicken stock as we have one who's allergic to celery which is in literally EVERY store bought broth ever)
1/2 can full-fat coconut milk -- if separated, just use the thick half on the top  (DON'T PANIC. And don't show anyone if you have someone who dislikes coconut.  They'll never know it's in there. I promise.)
2 c water
1/2 large ripe avocado (again, you'll have to trust me...)
1 pkg bacon (I use Hormel Natural Choice (I have something against nitrates...).  It's really good bacon too.  Usually Walmart carries it for WAY cheaper than the grocery stores, just an FYI.  Portobello mushrooms fried in olive oil and garlic might be a good vegetarian trade...or might just get added for fun next time...)
3 leeks, tops/root cut off, cleaned and chopped
3 lbs Yukon gold potatoes, scrubbed and diced
3 garlic cloves, chopped fine
1/4 c white cooking wine
2 tsp salt, or to taste
2 tsp pepper or to taste
2 pinches red pepper

Using kitchen shears, cut bacon into small pieces into a heavy fry pan.  Fry over medium heat until beginning to brown.  Add leeks and garlic.  Cook until bacon is browned and leeks are soft.  Dump into a crock pot or large pot.  Add broth and coconut milk.  Deglaze pan with white wine and water. Add to pot.  I precooked my diced potatoes on the baked potato setting (it took 3 batches, single layer on a plate).  You could also pre-boil them as a first step, or add them as is and add time to the cooking time.  Add salt, pepper and red pepper.  Slow cook (I used high on my crockpot for 1.5 hours) until potatoes are soft.  Add more water if needed.  Using a ladle remove about 2 scoops of potatoes/veggies and 2 scoops of the broth into a blender.  Add avocado and process until smooth.  Add back into the soup and stir to mix well.  Serve with a nice warm crusty garlic bread.